Jumbo Asparagus

Jumbo Asparagus
Poached Farm Fresh Organic Egg
Black Truffle and French Butter Hollandaise

 

 

 

 

 

 

 

 

Grilled Tenderloin of Beef

Grilled Beef Tenderloin
Cèpe O’Brian Potatoes
Foie Gras Hollandaise

Buttermilk Roast Chicken
Creamed Spinach with
Foie Gras Pan Gravy

Wild Mushroom and Organic Stone Ground Polenta

 Wild Mushrooms and Organic
Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Watercress

COMPOUND CLASSICS

S
Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry  18
 
Salad of Endives and Tart Apples
Tossed with Maytag Bleu Cheese and Walnut Oil  13

 

Tuna Tartare topped with Osetra Caviar

and Preserved Lemon  16

 *         *         *

FIRST COURSES

Made to Order Summer Corn Soup
Glazed Pork Belly Raviolis  13

 Baby Iceberg “Wedge”
Smoked Bacon, Tomato and Stilton Dressing  13

 Farmer’s Market Salad
Yellow Curry-Yogurt Dressing
Virgin Olive Oil Grilled Naan 14

 Bay Scallops A La Caprese
Chilled Roast Baby Scallops
Summer Tomatoes and Basil Vinaigrette 16

 Pacific Northwest Oysters on the Half Shell
Daily selection
House Preserved Lemon Mignonette
or Horseradish Cocktail Sauce  18

 Summer Corn and Chanterelles
Carolina Organic Slow Cooked Grits
Parmesan  18

 Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette  13

 
COMPOUND COCKTAILS
 

Sprig Martini 
Svedka Vodka, Crushed Fresh Mint
Fresh Lime Juice
Served Up with a Slice of Lime  10

Prickly Pear Margarita
Sauza Silver Tequila
Triple Sec, Prickly Pear Puree
Served on the Rocks  12

To Help Conserve Our Environment’s Resources, We Serve Our Own Filtered Water
Please restrict cellular phone use to front lobby
5.00 split plate charge on any entrée
20% gratuity will be included on parties of 6 or more

 

Compound Gift Certificates - So Perfect for any Occasion
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your Convenience Via Our Website

www.compoundrestaurant.com

 

COMPOUND CLASSICS

 Buttermilk Roast Chicken

Creamed Spinach with Foie Gras Pan Gravy  26

 

Grilled Beef Tenderloin

Cèpe O’Brian Potatoes
Foie Gras Hollandaise  40

*         *         *

 

MAIN COURSES

Prosciutto Wrapped Atlantic Salmon
Spring Potato, Artichoke, Fennel and Arugula
White Balsamic Jus  29

  Alaskan Halibut
Summer Sweet Corn Pudding
Smoked Bacon, Tomato and Basil 36

  Muscovy Duck Breast
Apricot Lacquered
 Local Carrot and Turnip  29

 Coriander Rubbed Kurabuto Pork Tenderloin
Fired Roasted Poblano Macaroni and Cheese
Bourbon Peach Glaze  27

 Natural Veal Cutlets
Chanterelle Mushrooms
Spinach and Lemon  34

 Wild Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula  25

 SIDE DISHES

Creamed or Sautéed Spinach   8

Wild Mushrooms  15

Poblano Mac & Cheese  10

Crispy Buttermilk Onion Rings  8

Sweet Corn Pudding   10 

 

Menu Created by Chef/Owner Mark Kiffin, James Beard Foundation’s “Best Chef of the Southwest”

 

Dinner served nightly, Lunch served Monday through Saturday

The Compound Restaurant is available for private parties of many sizes.

Intimate garden patios, cocktail terrace, private dining rooms for wedding receptions, social affairs and corporate events accommodating 12 - 250 guests.

Everything from menu selection to wine pairings, floral arrangements to parting gifts can be custom designed for a memorable occasion.

 

 

Last Updated 07/07/2010
 

 

 

 

 

 

 

 

Water Seared Rare Tuna Salad

 Water Seared Rare Tuna Salad
Avocado, Radish, Mango and Sesame  

Arugula Salad

Arugula Salad
Shaved Raw White Mushroom Carpaccio
Spanish Extra Virgin Olive Oil,
Shaved Parmesan, Sea Salt

Baby Iceberg "Wedge"

Baby Iceberg “Wedge”
Smoked Bacon, Tomato
and Stilton Dressing

 

 

 

 

 

 

 

Atlantic Salmon

Atlantic Salmon
Market Fresh Asparagus, Spring Pea, Golden Beet,
Baby Carrot and Onion
Kumquat Butter Gastric

Seared Alaskan Halibut

Seared Alaskan Halibut
“She” Crab Sauce-Lump Crab Meat
Tomato and Crab Stock
Arugula-Yukon Gold Mash Potatoes

Muscovy Duck Breast

 Muscovy Duck Breast
Sweet Potato-Chorizo Hash
Moroccan Roasted Cara Cara Oranges,
Green Olives and Thyme
Chamomile Honey Duck Jus

Braised Veal Osso Bucco

 Braised Veal Osso Bucco
Pearl Cous Cous with Spring Asparagus,
Peas and Favas
Crispy Corn Meal Crusted Morel Mushrooms
Pinot Noir Braising Reduction